Chemical Compositions of the Four Lines of Korean Native Chickens
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201620438445855.pdf
Reference25 articles.
1. Purine nucleoside formation in rat skeletal muscle fiber types
2. Flavor Compounds of Beef Broth as Affected by Cooking Temperature
3. Effects of Raising Periods on Physico-Chemical Meat Properties of Chicken
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3. A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods;Korean Journal for Food Science of Animal Resources;2017-10-31
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